Pleshette's Crab Stuffed Salmon

My hometown friend Pleshette asked me for a simple seafood stuffing recipe for salmon. I happened to have fresh salmon and crab on hand. This is my creation. I'm so glad she asked because this is by far my favorite fish recipe to date. The Pleshette is one BAD MAMA JAMA!

Servings: 4

Prep Time: 10 minutes

10 minutes

Cook Time: 20 minutes

20 minutes

Total Time: 30 minutes

30 minutes

Ingredients:

1 lb

Fresh Salmon, cut in 4 pieces

3 Tbsp

Sorrento Lemon Olive Oil

1 Tbsp

Chesapeake Bay Seasoning

Maui Onion Sea Salt, to taste

Stuffing:

8 oz

Crab Meat

⅓ cup

Panko Bread Crumbs

2 Tbsp

Sorrento Lemon Olive Oil

2 Tbsp

Butter, unsalted softened

2 Tbsp

Scallions, chopped

2

Small Chile Peppers Medium Heat, chopped

1 Tbsp

Asian Fried Garlic

1 tsp

Chesapeake Bay Seasoning

Directions:

Preheat oven to 380 degrees F. Cut(slits) pockets in the middle of salmon filets about 3/4 of the way. Drizzle olive oil on both sides of salmon pieces. Rub chesapeake bay seasoning on salmon filets, and salt to taste.

Combine stuffing ingredients together in a mixing bowl. Stuff salmon pockets with crab stuffing and place on oven proof pan. Add butter to pan and drizzle a little olive oil on top of salmon. Bake for 15-20 minutes or until fish is done.